De Angelis Davide, Opaluwa Christina, Pasqualone Antonella, Karbstein Heike P, Summo Carmine
University of Bari "Aldo Moro", Department of Soil, Plant and Food Science (DISSPA), Via Amendola, 165/A, 70126, Bari, Italy.
Karlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Gotthard-Franz-Straße 3, 76131, Karlsruhe, Germany.
Curr Res Food Sci. 2023 Jul 21;7:100552. doi: 10.1016/j.crfs.2023.100552. eCollection 2023.
A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein -DFMB- (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was performed, investigating the impact on structural, textural, and rheological properties of extrudates. When subjected to a temperature ramp (40-170 °C), DFMB showed an increase of G* from 70 °C, as a consequence of starch gelatinization and protein gelation. The peak, indicating the end of aggregation reactions, was at 105 °C and 110 °C for DFMB at 50% and 40% moisture content, respectively. The time sweep analysis described the protein behavior in no-shear/shear conditions, highlighting a more pronounced effect of the temperatures compared to moisture content. During the extrusion cooking, the temperature increase led to a decrease of pressure, indicating a reduction of the melt viscosity. The microstructure of the extrudates showed a more pronounced anisotropic profile when higher temperatures were applied. Hardness, chewiness, and cohesion were directly correlated with the temperature, which also affected the rheological properties of extrudates. A combination of textural and rheological analyses can offer a clear overview of the structural characteristics of meat analogues.
使用密闭腔流变仪研究了干分级绿豆蛋白（DFMB，蛋白质干重含量为55%）的流变学特性。然后，在水分含量为40%和50%以及不同温度（115、125、135和145℃）条件下进行了高水分挤压蒸煮，研究其对挤出物结构、质地和流变学特性的影响。当DFMB经历温度梯度变化（40-170℃）时，由于淀粉糊化和蛋白质凝胶化，其储能模量（G*）从70℃开始增加。在水分含量为50%和40%时，DFMB的聚集反应结束的峰值温度分别为105℃和110℃。时间扫描分析描述了蛋白质在无剪切/剪切条件下的行为，突出了温度比水分含量具有更显著的影响。在挤压蒸煮过程中，温度升高导致压力降低，表明熔体粘度降低。当采用较高温度时，挤出物的微观结构呈现出更明显的各向异性特征。硬度、咀嚼性和内聚性与温度直接相关，温度也会影响挤出物的流变学特性。质地分析和流变学分析相结合可以清晰地概述肉类模拟物的结构特征。
